Jun 283 min read

M & M Cookies

"The BEST Soft and Chewy M&M Cookies. Crisp chewy edges, soft centers and loaded with colorful M&M’s. Everyone goes crazy for these!"

M&M Cookies

Servings – 20 Prep Time – 20 Minutes Cook Time – 9-12 Minutes

Ingredients:

2 1/4 cups flour, leveled King Arthur is one of my go to's
2 sticks of butter, softened I use Land O' Lakes
3/4 cup brown or dark brown sugar, packed Domino has been my favorite over the years
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
2 cups chocolate chips
2 cups mini or regular sized M&M's candies, 1/4 put aside for topping cookies
1 cup walnuts, chopped - optional

Directions:

Preheat the oven to 350 degrees.

Whisk the flour, and baking soda, together in a large bowl. Set aside.

In a medium bowl, whisk the softened butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.

Whisk in the eggs one at a time. Finally, whisk in the vanilla extract.

Pour into dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft, and thick.

Fold in the chocolate chips and M&M's minus a 1/4 cup of each for topping.

Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.

Chilling the dough causes less spreading.

Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.

Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Using a cookie scoop or tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces) of dough. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder or dome shape. This helps the cookies bake up thicker and chewier.

Repeat with remaining dough. Place 8 balls of dough onto each cookie sheet.

Press M&M's onto the outside of each ball of dough.

Bake the cookies for 9-12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes.

Meanwhile, press a few extra chocolate chips onto the tops of the warm cookies. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

Notes:

For thin cookies:

Bake the cookies right after assembling the dough and use a slightly smaller portion of dough, about 1.5 tablespoons.

For thicker cookies:

Scoop the dough balls then chill the dough balls in the refrigerator for 30 minutes to one hour before baking. Scoop the dough balls large, about 3 tablespoons of dough, and be sure the dough balls are mounded higher rather than wider. As these bake they will spread, but the center will stay thicker than the edges.

How to get perfectly round cookies:

Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Holiday Variations:

You can make these with regular M&M’s, holiday M&M’s, mini M&M’s, or a combination of M&M’s and chocolate chips. If you’re using a color theme you can also dip the top of each dough ball in colored sprinkles before baking.

If yo are impatient like me, you will see my last picture in this post how the cookies turn out if you melt the butter and not softened at room temp, don't chill and roll dome the dough. They spread and come out thin! Learn from my mistakes!

Nutrition:

"This recipe is a keeper. ❤️ The best M&M cookies I have ever made and eaten! Whenever I make them, I get compliments and how wonderful they are. ❤️"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.